There are some cool new truffle flavors to try this month while we move toward the holidays and try to keep our perspective on what’s most important. Remembering our gratitude is a central tenet of living a good life. No matter our theology, if we keep our thoughts centered on what we are grateful for we will always be moving toward balance.
NEW! Malbec Juice Truffle – The Malbec grape comes from the Bordeaux region of France, but now is grown all over the world, including Washington. In this truffle the juice of the Malbec grape comes through with hints of blackberry and cherry. While Malbec grapes are most commonly used to produce wine, we like its fruitier flavor here as a simple juice. Thanks to Jeff and Sheila at Davenport Cellars setting it aside for us!
NEW! Madras Curry Truffle – Curry is a word that covers a lot of territory. It stems from the South Indian word ‘kari’, meaning sauce. However, the name ‘Madras Curry’ was concocted by restaurants in the UK, and that term isn’t used at all in India. Similar blends are found near the ancient city of Madras (now called Chennai). Our Madras blend has this long list of spices: Coriander, Peppercorns, Ginger, Turmeric, Chilli Peppers, Green Cardamom, Cassia Cinnamon, and Fenugreek. Are you curious to find out what all those spices will do in a chocolate truffle?
NEW! Garam Masala Truffle – Garam Masala is another kind of curry-related term, loosely translating as “intense mixture”. Curries vary by continents, countries, and households. Aaron’s Garam Masala includes: Peppercorns, Cloves, Green Cardamom, Black Cardamom, Cumin, Black Cumin, Cassia Cinnamon, Ginger, Bay Leaves, and Mace. This type of spice blend comes out of the Punjabi region of North India.
Cranberry Truffle – This truffle is flavored with cranberry juice. Cranberries grow in acidic bogs across the northern hemisphere, and The Cranberries are an awesome band from Ireland where there are lots of bogs! First called Crane-berries by white settlers because of the shape of the plant’s flower, the same fruit was called sassamanash by the Native Americans who used it in pemmican, and purportedly served the fruit to settlers in what was to eventually be called The First Thanksgiving.
Hot Toddy Truffle – An off-shoot of the original Scottish recipe, our hot toddy serves up a touch of whiskey, honey, fresh lemon zest, and cloves. Its said that a hot toddy used to be considered a viable treatment for the common cold, or to warm up a chilled traveler. We still think its a heck of a comforting gesture, and that warms the cockles of our hearts!
Pie are Round Truffle – These are the spices that will remind you of luscious pumpkin pie: cinnamon, ginger, nutmeg, allspice, and cloves. No pumpkin to be found here, just lots of awesome spicy flavor, swirled around in dark chocolate. This brings to mind nurturing bakers, and their welcoming kitchens that we love to visit.
Honeybush Truffle – The South African shrub (Heuningbos [Cyclopia spp]) infused into this truffle has an amazingly honey-like flavor with pronounced floral and herbal character. It is one of our favorite herbal tea ingredients and a great way to get honey flavor if you need to cook for someone with a severe bee allergy.
Orange-Fennel Truffle – Using fresh orange zest and fennel “seed”, this truffle will make an impression that you will not soon forget. Commonly referred to as “seeds”, these are actually the fruit of the fennel plant which gives these light anise flavoring. Naturally sweet all on it’s own, fennel fruit has many known medicinal values, including calming the stomach and aiding in digestion. Paired here with orange, the combination will give you pause as your taste buds work to decipher its complexity. Recognized as a noble plant in many cultures, it was said to be the fennel plant that Prometheus used as a torch to “borrow” a bit of fire from the gods!
Fortunato No. 4 Truffle – Thought to be extinct for 100 years, this single origin chocolate comes from Peru and is organically grown and fairly traded. Named for the Peruvian farmer, one Senor Fortunato, who was caring for the re-discovered cacao trees at the high altitudes of the Maranon Canyon.
Zoka Moka Latte Truffle – Made with organic direct-trade coffee from Los Placeres Farm in Nicaragua. This bean is roasted by Zoka Coffe Roasters & Tea Company, an award winning Seattle-based operation.
Saint Basil Truffle – The “King of Herbs”, fresh, organic basil will surprise you with how wonderful it tastes in dark chocolate. One of the most popular herbs throughout history, our Saint Basil Truffle remains on the top of the popularity list with our customers. Rich in phyto-nutrients and iron, basil has many health benefits.
Jamaican HOT Chocolate Truffle – Dark rum, nutmeg, honey, vanilla, and habenero peppers influence this favorite truffle. The character of rum can vary profoundly depending on how it is aged. Barrel aging and burnt sugar give this drink its characteristic natural brown color. Habanero peppers can be unpredictable, but they are all hot. The familiar orange tropical fruit originated in the Yucatan pennisula, but habaneros come out of the Caribbean, too. Rum and habaneros are old island mates, finally found together again in this exciting truffle.
What are we thankful for? Chocolate. You, our customers and family. Chocolate.
Fortunato No. 4 Truffle – Thought to be extinct for 100 years this single origin chocolate comes from Peru and is organically grown. Named for the Peruvian farmer, one Senor Fortunato, who was caring for the re-discovered cacao trees at the high altitudes of the Maranon Canyon. You could call it a “plain” truffle, but this complex bean has so much going on there’s nothing plain about it.
Zoka Way Tisane – Tisane (or ptisan from an ancient Greek word) is the proper term for what we commonly call an herbal tea. Defined by what it’s not, a tisane is an infused drink made from plants that are not the leaves of a tea bush. From the Zoka company, this tisane is comprised of hibiscus, cloves,lavender, orange peel,stevia leaf, and licorice root.
Lavender Lemonade Truffle – Fresh lemon zest, Washington-grown lavender impart cooling flavors to this summery truffle. Garden party elegant, a lavender lemonade is a fragrant and refreshing drink. Where does pink lemonade come from? We don’t know for sure, but steep the perfectly lavender colored flowers, add fresh squeezed lemon juice, and – voila! – naturally pink lemonade. Ahhhh!!!
Grapefruit Truffle – Love it or hate it? Words like sour, bitter and acidic abound in descriptions of the grapefruit. We can’t really argue with that, but we must defend this awesome fruit. Fresh, clean-tasting and wake-ya’-up-in-the-mornin’ zingy. We have to go on record as grapefruit lovers. Using fresh grapefruit zest in this truffle makes the chocolate sing!
Balsamic-Strawberry Truffle – Fresh, organic strawberries marinated in balsmic vinegar, who’da thunk it? You will be delightfully surprised at how great summer dessert treat can be. Of course, chocolate makes it even better.
Paradise Truffle – An aromatic and pungent spice from a leafy plant that grows in West Africa, Grains of Paradise is reminiscent of black pepper. The little reddish brown seeds taste of jasmine and cardamom. They are ground for use in traditional savory dishes and add a spicy aroma to this truffle.
Coconut-Cardamom Truffle – Lots of recipes combine these two alluring flavors. Strange bedfellows as they seem, they actually do very well together. Found in the delectable East Indian candy called burfee, coconut and cardamom flavored sweets are a traditional treat. We use coconut milk and ground cardamom with it’s wonderfully complex notes of lemon,and pepper.
Mojito Truffle – Time to cool off with this traditional Cuban drink and get your mojo workin’. A combo of white rum, lime zest, and fresh organic mint, will make you think of floating among Caribbean Islands.